Posted by Tatiana at 05/16/08 12:56:21Yes, that makes it a bit difficult, fish and shrimp pastes/sauces are added to a lot of Thai food. But, if you work around that, you can definitely make some delicious Thai food. You may have to create those sauces yourself sometimes, though (instead of buying a prepackaged blend). A lot of recipes use a lot of lemongrass, chiles, basil, lime, coconut milk and soy sauce (plus more but I don't know all that super much).
I found this link (I haven't tried these recipes, so not sure how delicious they are): http://vegetarian.about.com/od/ethnicrecipes/qt/vegthai.htm
In my experience, a lot of recipes will call for fish sauce, so you can use an alternate item that is salty like soy sauce or something similar. I like to experiment to see what I like. I mostly do Japanese cooking, which can also be difficult with all the fish items added, so I try to be creative with my seasonings.
Good luck ^_^
Posted by dimitri at 05/19/08 07:36:36hey i was in Thailand for 5 years traveling..there i meet the may kaidee family that own restaurant there,family type food organic, and she give cooking classes..she also have in this site listing about her place,u can meet her at web site or write to her: www.maykaidee.com trust me i know her personaly
Posted by webmaster at 05/19/08 07:49:05Hi Katylynn2000, noticed dimitri's post and he's right, May Kaidee is awesome. (I'm also a close personal friend and actually hosted her website until recently. I even started HappyCow in part because of her restaurant and trying to get the word out for her!). She has an excellent new cookbook out. It's not yet for sale on Amazon, but you can order it thru her site:
and she also has an e-book (which I haven't seen yet).
Posted by MoonDog at 05/21/08 02:39:33I found this on the vegcooking website. It looks complicated though, at least for a lazy ass like myself :P
Thai Green Curry
Add more green chilies to this dish for a spicier taste. You can prepare the green curry paste and keep it in the refrigerator for 4 to -5 days.
2 Tbsp. chopped lemon grass
1 tsp. cumin seeds
1 Tbsp. grated galangal (baby ginger)
1 Tbsp. chopped coriander root
4 garlic cloves
10 green Thai peppers or 4 green Indian chilies
2 Tbsp. groundnut oil
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 cup chopped button or shiitake mushrooms
1 cup okra
1 cup chopped snow peas, parboiled
1 cup chopped carrots, parboiled
1 cup chopped broccoli, parboiled
1 cup chopped tofu
Salt, to taste
3 Tbsp. coconut milk
3 Tbsp. sugar
1 cup water
6 fresh lime leaves
15 fresh Thai basil leaves
• In a food processor, grind the lemon grass, cumin seeds, galangal, coriander root, garlic cloves, and Thai peppers or Indian chilies into a smooth paste.
• Heat the oil and sauté the peppers, mushrooms, and okra.
• Add the snow peas, carrots, broccoli, and tofu and stir for a couple of minutes.
• Add the salt, coconut milk, sugar, and lemon grass paste.
• Add the water and bring to a boil.
• Add the lime leaves and basil leaves. Serve hot with steamed rice.
Makes 4 servings
Posted by nadjadee at 12/16/08 06:30:02HOME MADE VEGETARIAN FISH SAUCE: So, I've noticed that a lot of asian dishes call for fish sauce, and if you're a true vegetarian like me you always feel like that puts the recipe just out of reach. I've come up with my own vegetarian fish sauce and I think it's 99% close the real thing.
I based the main part of it off the Wikipedia Vegetarian Fish Sauce recipe, but I felt the recipe there lacked a few things which put it into the realm of "tastes like the real thing" but it's 100% VEGETARIAN.
HOW TO MAKE VEGGIE FISH SAUCE
2 - cups shredded dried seaweed (Any brand works. Try Japanese grocery stores)
4 - cups water
3 - cloves garlic (smashed but not minced)
1 & 1/2 - Tbsp whole black peppercorns
1/2 - cup soy sauce (I used light soy sauce but regular would work)
2 - tsp lime juice (concentrate OK)
2 - tsp lemon juice (concentrate OK)
2 - Tbs vinegar
3 - tsp sugar
1 - tsp ground ginger
1 - tsp ground garlic
1/4 - tsp chili powder
If you have allergies to wheat, you can also use a wheat free tamari like San-J brand. But if you use tamari versus soy sauce, add about 1/4 cup more because it's lighter.
You can find the dried seaweed at just about any asian market. Personally I prefer the type that shredded kinda small versus the large sheets of seaweed. I think that when it's shredded it makes for a richer sauce. Make sure the seaweed you buy doesn't contain MSG. A good brand is Wel-Pac Dried Shredded Wakame Seaweed (Fueru Wakame) 57g, but anyone will work.
HOW TO PREPARE VEGETARIAN FISH SAUCE
1. In a large bowl, add 2 cups dried seaweed + 4 cups water
2. Bring to a boil, then reduce heat and simmer for 20 minutes
3. Add garlic cloves + peppercorns + soy sauce + lime juice + lime juice
+ vinegar + sugar + ginger + garlic powder + ginger + chili powder
4. Bring to a boil, turn heat down to medium and cook for 30 minutes
5. You can adjust the salt level by adding water
6. Allow to cool
7. Strain into a container
Straining it is the key. Once it's strained you can funnel it into a large water bottle, and label it "Veggie Fish Sauce" or as it's called in Vietnam "Nuoc Mam Chay" If you've ever tasted the real fish sauce (in your pre-veggie days) you can sample a tiny bit and see just how close to the real thing it really tastes. But caution...this stuff is stinky and strong! Just like the real fish sauce.
Hope you like it.
Ms Nadja Dee Witherbee-Tanaka
benignlives @ earthlink.net
Posted by JohnnySensible at 12/16/08 18:19:20Nadja Dee - wow - that recipe is incredible - I am sending it to numerous friends!
You will find your sauce in some Ho Chi Minh City veggy restaurants very soon I think.
...........the best news for fish since the demise of Mr. Creosote - http://hk.youtube.com/watch?v=j1kftCx5-tA
Posted by camilla99 at 11/24/09 07:35:59
When I was traveling in Thailand the fish paste was also a problem for me! But I found that the cooks were pretty flexible if you asked them to leave it out, or make other vegetarian adjustments. I'm obsessed with pad thai, here is a recipe that I like: